All language subtitles for Masterchef.Au.S16E16.720p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER: Previously
on MasterChef Australia...

..a pressure test kept their feet
on the ground...

Oh, mate, we're in for a bit
of a truffle kerfuffle.

..but then...

NAT: Ooh, pretty.

Oh, my God, this is so fancy.

..gave them the wings to fly.

Not only does it ooze, it erupts!

CHEF: If anyone in my kitchen
made that I'd be stoked.

Like, that is so good.
Blown away. Absolutely blown away.

But Lourdes had
her MasterChef journey

come to an end.

I feel like I'm leaving the kitchen
now as a whole new person.

And I'm excited to see
where it all goes.

Tonight...
(CONTESTANTS CHEER)
Let's go, let's go, let's go!

..a classic team challenge
has them racing towards immunity.

(BOTH GASP)

Yeah! Alright!

(CONTESTANTS CHATTER EXCITEDLY)

SAV: It's so great to be back.
This is amazing.

Let's go!
You can always hear him
before you see them.

What's behind those doors?

(CHEERING)

SOFIA: Fresh-faced, bushy-tailed.

Honey, we're home!

(LAUGHTER)

Welcome back, everyone.

CONTESTANTS: Thank you.

It's immunity day,
and we're launching straight back

into the kitchen
with a team challenge.

Team challenge?

This one is a MasterChef doozy.

CONTESTANTS: Oh!

Save us.

It has pushed contestants
to breaking point, including myself.

(CONTESTANTS GROAN)
Buckle up...

for the team relay!

(CHEERING AND APPLAUSE)

(SIGHS)

I mean, it will be fun,
but what could go wrong in a...

What couldn't go wrong
in a team relay? Like, really?

Like, literally everything
that could go wrong could go wrong.

Juan, a team relay.
How exciting is that?

It is exciting. Um.... Let's see.

It is exciting.

Let's use the word exciting.

I never know if he's excited
or upset or angry.

That's me!
It's just the same thing.

What's your expression?

It's a multi-purpose smile.

Multi-purpose!

Right, we're going to swap out those
white aprons for some team colours.

Grab an apron out of this bag.

Stand in your teams and no peeking.

First one.
Come on, Gilly D.

CONTESTANTS: Green!

Team Green, my favourite colour.

So this is a good sign already.

It's a green tick.

Hi, Darrsh.

Whoo-hoo!

Oh, alright.

I'm feeling good.

I've got such a versatile,
well-rounded team.

Right, today, you'll be working
together in your teams

to cook one dish relay-style.

Whoever goes first will be
setting you up for success,

before handing over
to the next cook.

The rest of you will be chosen
to cook completely at random.

Oh, my God.
Aw!

We want a dish cooked
by four

that tastes like
it was cooked by one.

OK.

The winning team will be immune
from Sunday's elimination.

Come on, guys, we need this.
Big, guys.

We need this.

You'll have 20 minutes
to cook your part of the dish.

Ooh!
(LAUGHTER)

And off the back of that 20 minutes,

you'll have a total of 30 seconds
to hand over to your team-mate.

Right.
And trust me, that disappears like...

Once you've had your turn,
you head to the locker room

where you can watch on.

(ALL GASP)

So this is where you have
a little chat and you decide

who's kicking off.

It's the only decision that
you guys get to make together.

So don't disappoint. Let's go.

(CONTESTANTS CHATTER INDISTINCTLY)

GILLIAN: How do we decide
who is better?

STEPHEN: Wants to go first with prep?
I'm happy prepping.

Do you want to start with protein?

Yeah.
I think you should go first.
Protein.

Whoever goes first is going
to have to choose the right protein.

So you got to go with
the Tassie butcher
who knows his protein.

Does anyone want to go first?
No.

I'm happy to go.
Yeah, you go.

Hey! OK, so the cook
who is cooking first for each team,
take a step forward.

Go, Pezza.
Go, Juan.
Thanks, Juan.

(ALL CHATTER EXCITEDLY)

OK, so for the Blue Team,
we have Pezza.

For the grey team, we've got Harry.

Green team, Juan.
And Darrsh for the Red Team.

Game on, fellas.

The rest of you, out to the garden
to wait your turn.

SOFIA: See ya.
Oh, my God!

(CONTESTANTS CHATTER EXCITEDLY)
Good luck. Get out of here!

Get out! Get out!

No, Juan, you've got to cook!

(LAUGHTER)
Oh, man.

Alright.
It's a good day to have fun.

Enjoy it.
You're gonna be fine.

It'd be great to get immunity.

OK, so...

..you're each going to have to use
a key ingredient in your dish.

You want to see what it is?
HARRY: Yep.

It is about to come through
those doors.

Please welcome

Farmer Steve!

(APPLAUSE)

JOSH: Yeah, a lot of things
are running through my mind.

Is it mushrooms?
Is it zucchinis?

What are we going to get here
that's going to throw a curve ball
right at me?

Morning, Steve.
Hi.

Welcome to the MasterChef kitchen.
Thanks for having me.

Without giving too much away,

tell us a little bit
about what's in the box.

OK, um, this is
a super special product.

We grow these sustainably.

We grow them exclusively for Coles,

search the world to find
these sort of breeds

that's going to answer
that question,

why don't they taste like they do
from my grandparents garden?

Ooh.
Wow.

That's a good one.

Steve, time to put them
out of their misery.

What are these guys going
to kick off the relay with?

Alright,
we've got heirloom tomatoes.

Oh, yeah!

Look at those things.

What do you love about them?

What's so special
about these tomatoes?

So we've got three
very specialised varieties -

the red, the yellow
and the super tasty black.

They are full of flavour, versatile.

You can use them from everything
from carpaccio all the way

through to cooked dishes,

letting the tomato speak for itself
and really drive the flavour.

Thank you so much, Steve,
for bringing these specimens in.

Big round of applause
for Farmer Steve.

Yeah, Farmer Steve!

Yeah, Farmer Steve!

Good luck, guys.

You've got 20 minutes on the clock
and your time starts now.

(CHEERING)

(CONTESTANTS CHATTER EXCITEDLY)

Tomato time!

Probably get some tomatoes, eh?

I've watched MasterChef
for a long time,

and the relays are chaos.

It's just chaos.

My strategy, being the first leg
is going to be

get the meat in and get
all the prep started

so that when the next person
comes in,

I just point to stuff,
and I can go,

"That's that, that's that,"
and they know exactly what's up.

Righto, Darrsh.
Hi, Darrsh.
Hey, guys.

Hit us with it, mate.
What are you doing? Hit us.

I'm doing a braised lamb shank
in the pressure cooker with polenta.

So, cream polenta with, like,
a tomato red wine sauce.

I wanted to keep it kind
of classic as well,

um, just because we've got
Mimi, Steve and, um, Lachy,

and they've all got
really different backgrounds,
so I just want to go classic.

The funny thing is, like,
no-one's going to be able to see

inside the pressure cooker
what it is.

Yeah.
Your dishes, they're not gonna know
what's going on.

I get that, you know, the judges
are kind of questioning stuff,

but I've got an idea in my head.

I think that, you know,
communication

is the number-one thing, and we can
kind of bring it together,

as long as I communicate
what the dish is
and how it should end up.

STEPHEN: It's gonna be interesting
to walk in there.
LACHY: Yeah.

If we get our communication right,
we'll be good.
Yeah.

HARRY: I think the key to success
in this relay challenge

is going to be using
everyone's strengths.

It's so important that we all feel
like we've contributed a bit

of ourselves to it.

Sav and Sumeet, they're really,
really talented at, you know,

creating bold flavours.

Just focus on whatever's there,
get it to the next stage.

Yeah.

And then, David, I think no matter
where he's placed in the team,

he'll be able to, you know,
use that brain to add some value.

My strength's seafood, so I'm sort
of gravitating towards that as well.

Yeah, I'm thinking
like curry or stock or...

Yeah, some sort
of South-East Asian-inspired dish.

I think the most important job
for me now

is to just get
as much prep done as I can.

I want to get tomatoes
and the garfish done.

Love 'em or hate 'em, team relays
are a classic in this kitchen

because you see it all.

I think the biggest key here
is communicating, less is more,

but also listening.

Communication
under pressure is vital.

I think the first person
has to send very clear clues

as to where
they're driving the dish,

because if there's any confusion
from that beginning point,

it starts to go pear-shaped
so quickly.

You also need to be able
to pivot.

Like, there's times
you just need to go,

"We're going in this direction now.
Follow my lead."

You know what the other thing is?

If the thing that you started,
like, just does not suit
the skill set

of the people that are coming
behind you.

STEPHEN: Cooking for immunity
is everything.

That's what keeps you going.

No-one wants to cook
in the elimination cook off.

JEAN-CHRISTOPHE: Wow, look at that.
SOFIA: Ooh!

Ooh.
That's a good looking fish.

I don't want to let the team down
and be cooking something

that's too simple.

I don't want to let the team down
and be cooking something

that's too hard.

It's got to be worthy
of staying out of elimination.

Wow, look at him.

For me, the dish today, I'm making
red emperor with potato rosti

and a seafood sauce.

I want to get the filleting
of the red emperor done.

I want to get the sauce started,
and I want to get the potato rosti

grated, put together, assembled,
and in the oven.

For the tomatoes,
I was thinking of salsa.

Hey, brother!
Brother!

You know, gourmet it up
a little bit.

That's exciting,
actually, I've got to say that.

Yeah.
This is brilliant.

Hey, wait till changeover.
It's like...

This is superb.

Oops.

When I saw tomatoes - Italian.

And I thought about a dish

that is not as hard
to put together,

but if we make it perfect,
it would be beautiful.

The first thing that comes
to my mind is because I love it,

it's a caprese salad that is
a fresh salad with tomatoes,

but that's very simple.

So I'm thinking
it's a simple and cold pasta dish.

Pasta always goes really well
with a fresh tomato salad on top.

I think we can add and add and add.

Each person will add their ideas
and will make it more complex,

but I want to bring the base
just putting the base there and say,

"Guys, we're going this way,
but take over."

One minute until changeover!
Come on!

Come on!
Come on!

Pezza, you probably want to be
out here for changeover, mate!

Getting the next cooks
right now, guys!
Here we go!

OK...

Alright, it's that time, guys.
Oh, my God.

Snez, Steve, David, Sue - in!

(CONTESTANTS CHEER
AND CHATTER EXCITEDLY)

Holy moly!

I feel like I'm about
to go on a roller-coaster!

Sue, Sue, Sue!

OK.
What are we making?

The main ingredient is tomato.

Oh, what have we got?

Righto, So what I've done here,
the highlight is the tomatoes.

We've got to use the tomatoes.
Tomatoes? Yeah, OK.

You need to make the salsa
because I'm going to put
a salsa over the top.

Your time starts now!
Lamb shank.
Lamb shank.

I've just put in. there's bones
that are roasted in there, alright.
Roast in there, yep.

So that's just the base.
Um, how long have the bones been in?

Oh, look, they're ready to come out.
OK. I'll start on the sauce.
Yeah.

And we just need to get as much
tomato into that sauce.
Yup.

I've done a little gar
that I thought we'd fry off
for a crunchy element.

DAVID: Cook.
You've got prawns.

Some pipis as well.
King prawns?

Yes. Sorry, mate.
I thought I'd get more done.
OK, yeah, what else?

The chopping. Make rice.
Yeah.

Righto, crew, 30 seconds is up!
Pezza, Darrsh!

Uh, so it's sort of up to you where
you want to go with it.

OK, cool.
I'll start doing elements.
And I'll add the rest as it goes.

I went sort of South-East Asian
sort of flavours.

South-East Asian?
Yeah.

Harry! Come on, Pezza! Pez-za!

Good luck, brother.
Harry, Juan, let's go!

Come on, come on, come on, come on!

It's super stressful.

30 seconds is a ridiculous amount
of time to have to tell someone

what you're cooking. (LAUGHS)

Ooh!

Yeah, that was intense.

And now you can enjoy the show.

When David came in, then I managed
to tell him that

we're going down like
a South-East Asian,

you know, curry seafood route.

So I showed him the garfish
and the prawns.

But, um, I also forgot to tell him

that the heirloom tomatoes
are the star of the show.

Can't believe
I didn't mention the tomatoes.

(SIGHS) David, what are
you doing in there?

I managed to tell David
that we're going down

like a South-East Asian, you know,
curry seafood route.

So I showed him the garfish
and the prawns.

Um, I do also forget to tell him
that the heirloom tomatoes

are the star of the show.

So I'm really worried for our team.

I can't believe I didn't say,
"Use the heirloom tomatoes."

We have to.

SUE: I think this is fine.

On the bench,

one has

an array of ingredients
that are all associated

with an Italian caprese-style salad,

and he's just really made it
quite easy with equipment

and everything that is needed.

I don't know how he's done that
in his 20 minutes, to be honest.

Go, Sue, go, Sue! Yes, yes, yes!
We have the pasta going.

The handover with Juan was great,
as expected.

It's a simple ingredient dish,
not too complex,

in true Juan style.

Yes, Sue, it looks good.
It looks good.

The fact that it's simple
makes it easy for us to pick up.

So tomato being the base,
the important ingredient.

And with Gill being Italian,
that's pretty good.

And I know Nat will know
her Italian food as well.

So I really think we can make it
look like, uh,

one person made the dish.

You know what?
I've never experienced this before.
No, I knew you'd love it!

I've never experienced
this before in my life.
I knew you would love it.

It's a different attitude
on all the benches.

The energy just...
Yeah.
Yeah.

Come on, Snez, bring it home.

SNEZANA: At this point,

I got my clear picture.

Red emperor,
the beautiful potato rosti

with the seafood broth, and
Pezza wants me to do tomato salsa.

My stock looks good.

Look at it!

I decide to get
the little cherry tomato

and then stuff them
with fresh heirloom tomato.

Get going, Snez.

I feel like I need
more tomato in here.

While I'm cooking, I'm just
thinking tomato salsa by itself,

it's not really featuring tomato.

It's pretty much tomato
cut in salad.

So I'm thinking I need to throw
in this tomato for the sauce.

It's going to add acidity,
sweetness as well.

Oh, she's putting tomatoes
in the sauce.

We really need to honour
this beautiful heirloom tomato

in these dishes because there's
so many great teams against us,

it's going to come down
to this tomato.

Oh, here he is. Good on you, Stevo.

STEPHEN: Darrsh said we need
to highlight tomatoes

and the lamb shank's in, but...

..Darrsh didn't tell me
what the flavour profile is.

I can't do much

with the lamb.
I just have to hope for the best.

So I'm going to focus on the sauce.

Come on, Stevo.

I've got to pack in some tomatoes,

and I'm going to make it into
a rich European-style tomato sauce.

And, uh, I'm hoping
they both work together.

HARRY: Look at David on the prawns.
He's absolutely smashing it.

Yeah, he's smashing it.
Yeah.

While I'm mechanically peeling
the prawns, I'm trying to think

about what needs to be next

and I need to get the pace going.

Watching David, he's like obviously
getting the curry ready to start.

But he hasn't touched
the tomatoes yet.

This is so stressful. (LAUGHS)

Scientifically, I don't know
if telepathy is possible

in the MasterChef kitchen, but...

..David, use the tomatoes.
They're the key ingredient.

I'm working on the curry, and I see

some heirloom tomatoes on the right
that have been half peeled.

Tomatoes. Here we go.
Come on, David.

Harry didn't communicate
that the heirloom tomatoes

are in the dish,

but in my head
there was prep work done,

and so it's going to be in there.

Yes, yes!

Yes!

Yes, David, yes!

I reckon if the telepathic messages
are working to David, it might work

to the judges.

Be like, "Please don't eliminate
Harry for another few weeks.

"Please don't do it."

One minute till changeover!

Let's go!

(CHEERING AND APPLAUSE)

Go, Snez. She's, like, coring them
tomatoes out

and going to put something in there.

Come on, David.
You've got this, mate.

This is so stressful.

Who's next? Who's next?

JUAN: Look at that.
Look at that pasta. Whoo-hoo!

Well done, Sue.

Alright, time for the next cook.
Here we go!

I can cook, I can cook,
I can cook, I can cook.

I'm not ready to pick up
where he's left off.

I know, it's the unknown, right?
You just don't know...
The fear of the unknown.

..what is in there.

Alright.

Josh, Lachy, Sav, Gill!

Allez, allez, allez,
as Jean-Christophe would say!

(CONTESTANTS CHATTER EXCITEDLY)
Here they come!

Don't hurt yourselves.

OK, Josh, so here's the thing.
Tomato.

Tomato is the key.
JOSH: OK.

What kind of sauce?

Uh, well, we're doing a fresh sauce.
Yeah.
So unless you want to cook some...

Yeah.
..or blitz some of these down.

South-East Asian seafood curry.

SUMEET: OK.
There's rice there.

Seafood is all prepped.
Just needs to be seared off.
Yeah.

Lamb shank.
Yup.

Polenta, which I've put stock in.
It's just about there.

Italian-style sauce.
Italian-style sauce.

Now, have you got any herbs
and stuff in there?

Yeah, I've got some herbs,
but taste it and have a balance.

Yeah, sure.
It was still a bit full
to get that point.

Yep.
Times, crew! Let's go!

Cook the fish in this set, yeah?
Yeah.

Use the broth for the sauce.
Come on, Snez, Steve!

Something on top.
Sure. OK, OK.

Yep. Gotcha, gotcha.

Thank you. Bye.

Good luck, love.
Thank you. Thank you so much.

You can join your mates.
Oh, my God!
That was so quick, eh?!

(CONTESTANTS CHATTER EXCITEDLY)

SNEZ: That was amazing! Amazing!

SUE: Good choice.

I didn't want to change a thing.
It looks amazing!

LACHLAN: As soon as Steve goes,
I've got spoons,

I'm taste-testing everything
that I possibly can,

seeing where it's at because
I haven't been able to get
into that pressure cooker.

I don't know what the flavours
are going to be.

I taste that sauce

and it just doesn't have
that much body in it.

OK, so that is gonna need a whole
bunch of stuff in there, I think.

I know we're going down
on an Italian vibe,

but I'm thinking it needs
some chilli and it needs
some peppers in there.

It's going to give it that
central South American kind of vibe.

Just a few sweet peppers to give
it a bit more flavour in there.

What's he doing?

I'm not sure what he's doing.

I'm watching the screen.

I do notice Lachlan grabbing
a lot of chillies and a lot

of different ingredients.

What else?

I start thinking to myself, well,
"Why does he need all the chillies?"

(ALL SPEAK AT ONCE)

Because it's an Italian-based sauce,
it's not a chilli sauce.

You did so good. That
fish was amazing.

(ALL CHATTER EXCITEDLY)

POH: Listen to the hubbub.

Noooo!
I'm gonna go for a peep.

Poh's spying.

(GIGGLES) I'm just peeking.

STEPHEN: He's good on flavours.
He's going to add
his own flair to it.

Yeah.

Steve tells me that there
is lamb shank,

polenta, sauce,

and because I haven't been able
to get into that pressure cooker,

I'm really focusing
on the flavour of that sauce.

I know we're going down on
an Italian vibe, but I think

it just needs a bit more of a punch.

It needs a bit more depth to it.

My mind is pushing down into
that central South American

kind of vibe.

They're the flavours that I love,
and I can get it cooking down

and just keep building
on that flavour profile.

I'm just putting some sauce
into a pan to help start reducing

it right down, and hopefully impart
a bit more flavour into it.

When that pressure cooker opens,
this is prime for Mimi to come in,

balance it, get it on the plate.

Alright. Awesome.

Oh, this is so exciting!

Out these on high.
She's put them in the oven.

Yes.

Go, Joshy!
Hey, there you go.
Look at that sauce.

That's looking good.

Yeah, that looks perfect.

SAV: Harry's made
a very smart decision

because he's played to his strengths

and done all this prep work
of doing the seafood.

But he's also given trust
in all three of us

that we'd be able
to actually get flavours going

and actually really build
on his work.

I'm so happy with it.
Like, you know what was funny?

I was literally talking to Sumeet
when we were out there, saying,

if Harry has made the decision
of going the way of, um, a curry

and seafood, that would be
the sweet spot for all of us.

A South-East Asian-inspired
seafood curry.

Very smart because Harry's
with three Asians on a team.

Like, why wouldn't he?

I want to pack as much flavour
as I can into this curry sauce, uh,

the base
and hopefully get that done,

um, so that Sumeet has just to focus
on cooking the seafood and plating.

Oh, why am I so nervous?

Hey, Gill.
Hey.
Wow.

How are you going?
Good. How are you?
Yeah, good. Thank you.

Uh, what do you think the dish is?

Um, pasta dish with the tomatoes.

So we've got pasta,
tomato sauce and pangrattato.
Yep.

That's it?

Um, and then...
Three elements?

We've got water boiling and...
Oh, the old water boiler.
(LAUGHTER)

Got the water boiling.

Um, so, you know,
that's going to be a nice garnish.

I think this is the most
simple dish out of them all.

Oh, yeah.
OK.

But, wow, if you guys can nail this,
you may well get immunity.

And you know what?
It's going to be a good changeover.

The simple can be
simplistically beautiful,
so let's just hope that.

Good luck.
I do kind of agree.

I think Juan has started off great

with a strategy and a concept
in place

of doing a caprese-style
cold pasta dish.

But, for me, when I think
of a pasta dish

that's going to be a winning dish,
I don't think caprese..

I think I need to take this
in a direction to be able

to elevate this simplistic pasta.

We need to really get some depth
into those tomatoes

and get a beautiful, deep, rich
hot tomato sauce.

I just have to roll with this sauce
and take charge.

If it's done right
and packed with flavour,

it's going to be beautiful.

I told him, cook fish in this one.
He has to cook fish in this one.

Let's go, Josh!

In the handover,

Snez emphasised that I needed
to start the fish in this cook.

for the Red Emperor, potato rosti
with the tomato sauce.

So starting the cook on the fish
is all I'm thinking at this point.

Oh, he's cooking fish!
He's cooking fish!

What...what...what...what
is going on there?

Oh, my God, yes,
he's cooking the fish now.

Josh.
Hey, mate.

OK, dying to know, what do you reckon
about cooking fish

35 minutes out from the finish line?

Uh, I was just following
Snez' orders.

To be honest, I think we want
to make sure that, you know,

we don't leave all our eggs
in one basket

at the end in case it fails.

So you've been passed on
some information,

but it's your duty to take over
the bench...

Yeah.
..as you feel.

OK.

I think it's one thing
to take instruction,

but now you're the leader for Alex.

OK, yep.

You've got to straddle that line.
OK.

Good luck.
Good luck.

Ooh!

Fish sitting there in the pan,
Pezz and I are like,

"Argh, what's going on?!"

It's nearly cooked right through.
Has he turned it off?
It's pretty low heat.

He turned it off.
Looks like it's low heat.
Yeah.

The bottom's half...
It's not on, it's not on.
The cook is not even on.

Stop! It's not on.
There's no gas.

What I'm seeing now,
I'm a bit worried.

Yeah. This... The fish is not right.

Yeah. We're done.

What do you reckon about cooking fish

35 minutes out from the finish line.

Uh, I was just following
Snez' orders.

You've been passed on some
information,

but it's your duty to take over
the bench...

Yeah.
..as you feel.

It's one thing to take instruction,
but now you're the leader for Alex.
OK, yeah.

You've got to straddle that line.
OK.
Good luck.

Good luck.

He still hasn't turned that fish.
Oh!

Has he turned it off?

He turned it off!

Yeah.

I do take the fish off the heat.

Getting the cook right on this fish
is super important, and the weight

of my team-mates' chance at immunity
is totally on my shoulders.

Oh, he's putting it in the oven.
He's putting it in the oven.

So instead of continue pan frying,
I decided to put it in the oven to,

you know, just slow down
that cooking process.

And when Alex comes in, this fish
should be perfectly cooked.

I'm going to get
the final cooks right now.

Here we go. Last changeover!

Alright.

Oh, my stomach just turned!
Dun-dun-dun!

Alex, Sumeet, Mimi, Nat!
Lucky lasts!

In you come!
Yes!
Here we go.

(CHEERING AND APPLAUSE)

So...
So, fish curry.

South-East Asian style, right?

I'm happy.

I could not be happier.

Rice goes in here. Prawns go on top.
Sauce over it.

Yeah.
Pasta, put in the boiling water
when you're ready.

Oh, my God, this is hectic.

So the dish is lamb shanks
with polenta with jus sauce

that I added some chilli
and stuff in.

It's been cooking down
with the bones.

I'm not surprised that, you know,
one of the first things

he said was, "Here's the sauce.
I put some chillies in it."

I'm like, that is...
Yeah, of course you did.

The key is tomato.
Yeah. Quick, quick.

So we've got tomato and prawn sauce,
tomato salsa.
Yeah.

These cherry tomatoes, the potato
and the fish.

It's a fish?
Yeah, it's fish.

What do I need to do? Is that done?
What do I need to do?

What do I need to cook?

It's finishing cooking.
Keep an eye on the fish.

I just need to plate?
Keep an eye on the fish.

That's it, crew!
Come on, cooks, you're out! Let's go!

Yeah...
Come on, Josh!
Crispy skin? OK.

Alright, OK.
Yes, yes.

Come on, let's go
over to the locker room!

Good luck!
Thank you.
Come on!

Oh, my God.

Alright, I'm gonna put this in.

It is so difficult picking up
after someone has cooked.

It's like, you know,
I do that with my mum

and my youngest brother sometimes

but I'm just, like,
picking up their mess.

What am I going to do?

I don't know, I'm gonna just try
and, like, separate all the elements

and make sure
each element is perfect.

It's nearly there.

So I need to make sure
that textures are there.

I need to make sure the
heirloom tomatoes are tasting good.

I need to make sure the sauce
is tasting perfect.

This dish needs to be zhuzhed up.

So I'm thinking I definitely
need a colour in that.

So basil oil.

Come on, Nat, bring it home.

The basil oil is going to add
a touch of salt that needs

to be in this dish.

It's just gonna complete everything.

ALEX: I'm feeling a bit

fish out of water at the moment,

but my instructions
were that it's just about plating

and making sure that the fish
and the potato are cooked.

Um... I cook with fish often.

Um, I've never cooked with fish
in the oven like that before.

Only whole in the oven before.

Even though I've never cooked fish
like this,

all I needed to make sure, was
that it's not overcooked

and it's not under.

So I just need to pull it out
at an appropriate time

and let it rest.

I'm pretty happy with the fish.
It seems set.

I think the skin is beautiful.
I'm happy with it.

MIMI: Uh, look, I have no idea
what's in this pressure cooker.

I'm a bit terrified because if
the elements don't get along,

then you could be in big trouble.

When does the lid come off?
Yeah.

Um, right about now.
OK.

Thank you for reminding me.

Ah!
Right...

Come on, Mimi! Pressure cooker!
Open the pressure cooker!

Moment of truth, Mimi.

(CHEERING AND APPLAUSE)

Mimi gets the lamb out and I can see
that it's just like barely holding

on to the bone, which is perfect.

It just needs to be finished
with really well balanced flavours.

Mm.

The texture is really good, but I do
think it needs a little bit

of seasoning alongside the sauce.

Hopefully I can get everything
tasted all together

and the balance
of flavours is there.

They have done such
an incredible job and
that curry sauce is just beautiful.

I just have to now finish it off
with, uh, cooking the fish

and prawns and, uh,
the rice is done.

What's that?

With the cook on the fish,

this is a garfish, and I don't know
a thing about it.

But I have cooked
skewered fish before.

Like, we make a fish tikka.
It's again on a skewer.

But the cubes of fish meat, right?

So I just have to back my instinct
and just go with that.

It's a race against the clock!
Two minutes to go!

Come on, ladies, here it is!

How did he want it!

We started with blokes
and we're finishing with women.

Yeah.

NAT: I think
it's looking pretty good.

I've got the pasta and
the heirloom tomatoes over the sauce

with the basil oil all around.

I'm doing everything I can
to zhuzh this up to make it

look good and taste good,
and add elements to just make this

like a fine dining dish.

Whoo! Go, Alex!

(SCREAMS) Get in there!

I'm missing acid or something.
I look at the dish, and it's pretty.

We've got all the elements up.

I'm just hoping the fish
is perfectly cooked.

And I think it just needs
a little bit of acidity.

Maybe a lemon.

(JUDGES GASP)
Where is she going?

Where are you going?

Where is she? (SCREAMS)

Here's comes the finish line!

Come on! One minute to go!

One minute! Come on, Alex!
Where are you going, Alex?!

I don't know!

Look at them! Look at them!
(SQUEALS)

I want to go in there.
That's so good!

(CHEERING)

Bring it home, baby!

(CHEERING)
Yes, baby.

Oh, my God.

I don't think
it needs anything more.

Alright, this is it! 10...

ALL: Nine, eight, seven, six, five,

four, three, two, one!

(CHEERING AND APPLAUSE)

Oh, my God.

SUMEET: Well done, guys! Genius!

It looks like one person made this.
Yes.
I think I'm going to cry.

I'm feeling emotional.

You did well. Look at it!
That's beautiful.

That sauce!

It looks how I imagined it would,
so that's great.

Yes!
What's better?

Well, the old team relay,
it is a classic for a reason.

And the first dish
we'd like to taste belongs to...

..the Grey Team.

HARRY: Let's go, guys.

During the cook, my brain turned
into a tomato

and forgot to mention the tomatoes.

David added in the tomatoes
as the base and the body

of the curry,
so hopefully it's enough.

VOICEOVER: In the mood to cook?

Grab your aprons and try
these delicious

MasterChef-approved recipes
on 10 Play.

POH: Wow.

Lovely pour, Sumeet. Well done.

Sumeet, where did we end up?

OK, so we've made for you

a South-East Asian-inspired
seafood curry.

And, Harry,
was that the plan all along?

Uh, yeah.
Yeah, it actually sort of was.

Let's see how it tastes.

Harry, I loved your leadership

in terms of letting
everyone's strengths kind of shine.

Um, you can taste every single one
of you in that bowl of food,

but it still feels like
it's been cooked by one person.

The fish...

..beautifully cooked.

Have you ever cooked garfish before?
Never.

Have you ever cooked
butterflied skewered garfish before?

Never!

Whether you knew that or not,
you nailed it.

JEAN-CHRISTOPHE:
The curry sauce, it is fantastic.

It's a pleasure for me
as a Frenchman, you know.
(LAUGHTER)

And I am so pleased.

We asked you to use
these beautiful heirloom tomatoes.

They're not obvious in this dish,

but I'm going to go to war
for you on this

because I think
you used them perfectly.

That's a dish I want to eat.

It's got the depth of flavour
that needs to be there

for a sauce like that.

How important is it to see
the tomato versus taste it?

That's something we're going
to need to discuss.

Thanks, guys.

Good job.
Yeah.

The sauce lords.
SAV: The sauce lards.

Good job, good job, good job.

Next up, the Green Team!

I feel happy that this dish
changed and evolved.

And it ended up a beautiful
pasta dish with so many elements.

I think we ticked all the boxes,
so I'm happy.

Ah!

Nat?
NAT: Yes?

What's the finished dish?

Uh, we have made
a heirloom-inous pasta.

As in heirlooms.
Oh, heirloom-inous!

Yes!
Heirloom-inous.

Got it.

Guys...

The pasta are fantastic...

..which is very unusual to have
two people separated to achieve

such beautiful results.

I think the crumb is
a little bit oily, I've got to say.

Un, deux, trois, quatre.
Pas mal. Bravo.

I found this to be
a very more-ish bowl of food.

I could go back and finish
that whole lot.

The tomato definitely sings in it.
I love the acidity.

I think, Gill, I've got
to take my hat off to you,

to really take leadership

and ownership of the dish and go,
"We're cooking these tomatoes.

"That's how we're going to get
maximum depth of flavour."

Um, it's a really tasty bowl of food,
but it's something

that you could whip up in 40 minutes,

you know,
after you came home from work.

Thanks, Green Team.
GREEN TEAM: Thank you.

Next dish we'd like to try
is the Red Team's dish.

Ah!
(CHEERING AND APPLAUSE)

Mimi, tell us
what this dish is called.

Um, this is
"Red Team had a little lamb."

Um, so it is

a braised lamb shank
with a tomato sauce,

polenta and a tomato salsa.

Darrsh, I just wanted to ask you,
how did you want

the lamb shank cooked?

Uh, deliciously.
(LAUGHTER)

No, um...
Like, falling off the bone.

Yeah, falling apart, exactly. Yeah.

Right, so let's see
if the tomatoes sing.

SOFIA: Oh, that's coming off.
Yeah!

Beautiful.

Go, team.

Red Team... Pfft!

The lamb shank was cooked perfectly.

What you missed putting into the
pressure cooker was more seasoning.

It doesn't have that kind of punch
and richness

due to the lack of seasoning.

And then just put
less of it on the plate.

What I'm finding is nothing
is melding together.

So the polenta sits very on its own.

The sauce is very on its own,

the sauce is on its own,
and the lamb is on its own.

And this sauce is reduced
to a point...

To death.
..where it tastes
a bit like tinned tomatoes.

So it's lost that vibrancy,
which is a real shame,

because that's what
was really beautiful,

is that you had
these fresh heirloom tomatoes.

Um, but we saw that lamb
come off the bone and it was...

It's a stunning shank.

Really well done on that.

I haven't had a polenta,
lamb European-style dish before

with these sort of
South American-esque elements in it.

And while there are some elements
that have been good there,

it doesn't really
tell a story altogether.

Thanks, Red Team.
Thank you.

That would be heartbreaking
for them.

Come on. Come on. We still did it.

Yeah, it's alright.
You know, we still did it.

Right, next, the Blue Team.

Let's go, guys.

My heart's skipping a
few beats here and there,

but I'm fully confident that
Team Blue has made the right calls

all the way through this cook
with this fish.

Alex, tell me, what is this?

ALEX: This is red emperor
on a potato rosti

in a tomato and seafood sauce.

Now, let's cut into the fish,
shall we?
(LAUGHTER)

The fish is going
to give us a headache.
Oh, my God.

Now let's cut into the fish.

The fish is going
to give us a headache.
Oh, my God.

Do you want the good news?

Yes.
Sure.

(LAUGHS)

The fish is cooked really nicely.

Blue Team,

flavour wise,
I love what's going on here.

Oh, brilliant.

Like, it starts with that sauce.

It is firstly tomato forward,

but then just a hint
of those prawn heads

that have been cooked down
for such a long time.

But it still remained
quite fresh as well.
Yeah.

It is unbelievably delicious.

Like, this has taken me overseas
on a beach side

with a glass of cold Riesling.

I'm a happy man.

The tomato sauce is im-pecc-a-ble.

That tomato sauce
is the star of the dish.

It's tasty, it's rich.
It's not overcooked.

And you've retained the sweetness
of the heritage tomato.

And that is something special.
So, well done.

SOFIA: It's sort of
this lovely combination

of Mediterranean and Australian.

I mean, you think fish and chips,
Aussie-style,

with, like, a tomato salad
on the side, really.

And it's got all of those flavours
that just eating them together

when you don't even think
about the technique,

when you just shut your eyes,
it made me really happy.

So, well done, guys.

Thank you, guys.
Nice one, Blue Team.

That's very well said.
That sauce, man - oh!

Two teams produced dishes
that were more cohesive

than the rest, and in a relay
that is no easy feat.

Those dishes were cooked by...

..the Blue Team...

..and Team Grey.

You brought us two
unbelievably tasty portions of fish.

And two sauces that made us
want to lick the plate.

But out of the two...

..one did a better job of showcasing
the heirloom tomatoes...

..which is why, Blue Team...

..you've won immunity!

(CHEERING AND APPLAUSE)

Well done, you guys.
Well done, guys. Well done.

Good job. Good job.

Well done, Captain.
You lead, you lead.
Captain Pezz.

I've got real Papa Pezza vibes
coming through.

Old Pezza. Made me feel old.

That's how he mates normally say it.
"Pezza!"

(LAUGHTER)
Pezza?

Pezza.
Pezza.

I still can't work this out.
Pezza!

(CHEERING AND APPLAUSE)

Well, Pezza, Snez, Josh, Alex,
congratulations.

Thank you.
Thank you.
Thank you.

You're all safe
from Sunday's elimination.

Yes!

As for the rest of you,
this could be the last chance

for you to show us what you've got,
so make it count.

Goodnight, good luck,
and see you all soon.

See you, crew. Well done today.
That was good.

(APPLAUSE DROWNS OUT SPEECH)

HARRY: My first immunity.

Good on you, bro.

DARRSH: You led the whole way, mate.

You set the vision.
PEZZA: Thanks, man.

Pezza!

(CHEERING AND APPLAUSE)

VOICEOVER: Sunday night
on MasterChef Australia...

Put your hands together
for Luke Nguyen!

What does Luke bring with him...

That's interesting.

..that has them...

(CHEERING)

..so excited...

Yes!

..even on elimination night?

Yes! Yes!

Captions by Red Bee Media